Smoke mushrooms by placing medium-sized, trimmed mushrooms in a smoker pan for 45 minutes.

Cook red beans by sorting and rinsing them, then covering with water and cooking for 1-2 hours. Reserve the bean water.

Heat olive oil in a large, heavy pot over medium-high heat.

Add flour to the oil and stir continuously to create a roux, cooking until it reaches a peanut butter color.

Add chopped onions, bell peppers, and celery to the roux and saute until tender and slightly browned, allowing them to stick a bit.

Incorporate minced shallots, garlic, bay leaves, black pepper, white pepper, cayenne pepper, and salt into the mixture and stir frequently for about 5 minutes.

Boil water in a large soup pot. Use the reserved bean water as well.

Chop collard greens and cabbage into 1-inch squares, then boil until tender.

Add turnip greens, mustard greens, and green onions to the pot and bring to a boil.

Coarsely chop the smoked mushrooms.

Add the chopped mushrooms to the roux mixture and cook for 2 minutes.

Carefully stir the roux mixture into the simmering greens and bring to a boil.

Incorporate chopped parsley, cooked red beans, and soy sauce to taste.

Bring the mixture to a boil once more, then turn off the heat.

Serve the gumbo over rice.